Fudgy Chewy Brookies
These fudgy chewy brookies combine the best parts of brownies and cookies into one decadent dessert – crisp edges, gooey centers, and deep chocolate flavor in every bite.
Ingredients
- 95 g ¾ cups plain flour – all-purpose flour works perfectly
- 2 tablespoons cocoa powder – use unsweetened for best results
- 225 g 1¼ cups dark chocolate – chopped
- 85 g dark chocolate chips
- 56 g ¼ cup butter – salted or unsalted
- 2 eggs – room temperature
- 100 g ¾ cup caster sugar – granulated works too
- 90 g ½ cup demerara sugar – raw sugar can substitute
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Melt butter and chopped dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let cool slightly.
- In a mixing bowl, whisk eggs, caster sugar, and demerara sugar until pale and fluffy (3–4 minutes using an electric mixer).
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Sift if needed.
- Slowly pour the melted chocolate mixture into the egg mixture while whisking gently.
- Fold in the dry ingredients until just combined. Add chocolate chips and fold in.
- Drop batter by tablespoon or cookie scoop onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12–14 minutes, until the edges are set but centers appear slightly underbaked.
- Cool on the tray for 5 minutes before transferring to a wire rack.
Notes
For nutty variation, add ½ cup chopped walnuts or pecans. Add 1 tsp instant espresso powder for a mocha twist. For a minty version, use mint chocolate chips. Store in an airtight container for up to 5 days, or freeze for up to 3 months. Don’t overbake – they should look slightly underdone in the center when you remove them from the oven.
